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By Jeremy Round
Published 1988
Hang for a week or so, depending on conditions, before gutting. Young hares – levrets – can be roasted whole. Usually only the saddle is roasted of older animals, with the rest being casseroled.
See also Celeriac Dauphinoise and Pigeon with Gravy; Roasted Hare with Garlic and Wild Mushrooms and Clapham Peasant Stew.
© 1988 Jeremy Round estate, represented by AM Heath. All rights reserved.
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